1 live Dungeness crab, preferably 2-2 ½ lbs.
1 c. kosher salt
2 c. crab stock (see recipe below)
2 T. + 2 T. olive oil
4 cloves garlic, minced
½ c. breadcrumbs
2 T. + 2 T. flat leaf parsley, chopped
1 head romanesco broccoli, broken into florets
1 lb. spaghetti
½ tsp. Calabrian chile paste
1 tsp. lemon zest
2 T. unsalted butter, room temperature
To cook the crab, bring 2 gallons of water to a boil in a large pot with the salt. Place the crab in the water and bring back to a boil. Cook for 12 minutes. Remove from the water and cover with ice to stop the cooking. When cool enough to handle, pick the meat from the shells and reserve. Save the shells for making the crab stock.
To make the garlic breadcrumbs, sauté half the garlic in 2 T. of olive oil over medium heat until soft. Add the breadcrumbs and half the chopped parsley. Stir to toast the breadcrumbs. Season with a pinch of salt and reserve.
Preheat the oven to 400ºF. Toss the broccoli romanesco with a 2 T. of olive oil and season with salt and pepper. Spread the broccoli on a sheet pan and place in the center of the oven. Roast for 12-15 minutes until broccoli is tender and starting to brown.
Cook the spaghetti according to the manufacturer’s instructions. While the pasta is cooking, heat a wide bottom pan over medium heat. Sauté the garlic and chili paste in the remaining 2 T. olive oil. Remove the pasta from the cooking water a minute before it’s done and place in the sauté pan with the crab stock. Continue cooking and stirring until the pasta is tender and the crab stock is absorbed by the pasta. Stir in the remaining 2 T. parsley, lemon zest, crab meat, romanesco broccoli and butter. Toss to coat. Taste and adjust the seasoning with salt and a squeeze of lemon. Serve in warm bowls.
Shrimp or Crab Stock
½ lb. shrimp or crab shells
1 medium onion, diced
1 large carrots, peeled and diced
1 stalk celery, diced
1 clove garlic, peeled
2 T. vegetable oil
1 c. sauvignon blanc or other crisp white wine
½ c. whole peeled plum tomatoes, crushed
4 c. cold water
Heat a medium saucepan over high heat. Add the vegetable oil to the pan along with the shrimp shells, onions, carrots, celery, and garlic. Sauté until shells turn pink and vegetables begin to caramelize. Add the tomato and the wine to the pan and stir to release any glaze that may have formed on the bottom of the pan. Add the water and bay leaf. Bring to a simmer, turn the heat to low and slowly simmer for 20 minutes. Strain through a fine-mesh strainer and chill in an ice bath. Refrigerate for a couple of of days or freeze for later use.